Maple Glazed Chicken & Sprouts

I made this recipe with slight trepidation as I really wasn’t sure how the sprouts would taste when cooked in the slow-cooker. I’ve learnt that I like sprouts, so long as they aren’t mushy inside from being over cooked. I was also nervous that the chicken breasts would dry out as they aren’t usually the best meat to cook in a slow-cooker. However, I was pleasantly surprised with the finished dish, the sprouts were just right, the sweet potato was nice and soft and the maple mustard glaze added a lovely sweetness to it. If I’m being critical, the chicken breast was a little on the dry side, but fortunately there was enough moisture from the cooked vegetables to prevent it from being too dry. It would probably be better to use a slightly fattier cut from the chicken such as thigh if you prefer. I would definitely make this again though and recommend you giving it a try. Its another really quick and simple slow cooker meal that you can prepare in advance and come home to on a cold winter‘s day.

Print Recipe
Maple Glazed Chicken & Sprouts
Prep Time 10 minutes
Cook Time 6 hours
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 6 hours
Servings
people
Ingredients
Instructions
  1. Peel the carrots and sweet potatoes and slice them both in to bite sized pieces.
  2. Slice the tops off the sprouts if they aren’t already pre-prepared.
  3. Place the vegetables in the bowl of the slow-cooker.
  4. In a small bowl, whisk together the mustard, maple syrup, mixed herbs and olive oil.
  5. Pour half of the mixture over the vegetables and stir to make sure everything is coated.
  6. Place the chicken breasts on top of the vegetables and pour over the remaining glaze.
  7. Make sure the lid of the slow cooker is on properly and set it to cook for 5-6 hours on 85 degrees celsius or low.
  8. Once cooked, divide between 2 bowls and enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



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